Try one of our quick bread recipe from
3 cups all-purpose
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
15 ounce can pureed pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup water
1 cup shredded carrot
1 cup golden raisins
Preheat oven to 350° F. Grease and flour two 9 x 5 inch loaf pans (or several
large muffin tins).
Combine flour, spices, baking soda and salt in a large bowl.
Cream together the sugar, pumpkin, eggs, oil and water in a large mixer bowl;
beat until just blended. Add pumpkin mixture to flour mixture; stir just until
moistened. Fold in carrots and raisins. Spoon battered into prepared greased
Bake for 60-65 minutes or until wooden pick inserted in center comes out clean.
For three 8 x 4 inch loaf pans, bake 55-60 minutes. For 5-6 5 x 3 inch mini loaf
pans, bake for 50-55 minutes. Muffins will take considerably less time. Cool in
pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Yield: Makes 2 loaves
Source: Libby’s Pure Pumpkin